Bok Choy with Shrimp Stir-Fry
Super easy
Cheap
Bok Choy makes this sweet and tangy stir-fry crunchy.
I need to get an accurate measurement on the lemon juice. Juicing a lemon is too much juice.
| Category: | Seafood One Pot |
| Seasons | |
| Cuisine Type | Asian |
Ingredients
For
4
Person(s)
Recipe
| 1 large Lemon |
| 1 Tbsp(s) Soy Sauce |
| 2 Tbsp(s) Honey |
| 2 Tbsp(s) Rice Vinegar |
| 1 Tbsp(s) Corn Starch |
| 1 lb(s) Shrimp, raw, peeled and deveined |
| 3 tsp(s) Oil, divided |
| 0.5 tsp(s) Crushed Red Pepper |
| 1 clove Garlic, minced |
| 1 Tbsp(s) Ginger, fresh, minced |
| 1 each Red Bell Pepper, cut into strips |
| 0.5 cup(s) Onion, thinly sliced |
| 0.5 cup(s) Scallions, cut to 2 in lengths |
| 0.5 cup(s) Bok Choy, sliced |
| 0.25 cup(s) Vegetable Broth |
Bok Choy with Shrimp Stir-Fry Directions
- Juice the lemon and zest.
- Comine the lemon juice, zest, soy sauce, honey vinegar and cornstartch in a zip-top bag. Add the shrimp and refridgerate for 30 minutes.
- Heat 2 Tablespoons of oil in a wok on high. Add crushed red pepper flakes, garlic and ginger. Stir for 1 minute.
- Add bell pepper, onion and scallions. cook for 2 minutes.
- Add bok choy and saute for 2 minutes.
- Remove everything from the wok and keep warm.
- Saute the shrimp in 1 Tablespoon of oil for about 2 minutes until the shrimp are done.
- Add broth and cook 2 minutes.
- Return everything to the wok and stir until mixed well.
- Serve over rice.
